Most meal plans fail at the shop, not at the stove. If the ingredients are not in the house, the plan was never going to happen, so the list is where the real planning happens.
Build the list around a short rotation
Pick three or four meals you genuinely like and can make without a recipe, and shop for those. Variety can come from what you add rather than from cooking something different every night.
Leave room for the week going wrong
Keep two or three low-effort backups on the list every time. Something frozen, something tinned, something that takes five minutes. It is the difference between a plan that bends and a plan that breaks.
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